Tuesday, October 13, 2009

Stir-Fried Squid with Ginger Recipe

The abundance of fish around the Gulf of Thailand sustains thriving markets for the restaurant and hotel trade, and every market naturally features stalls where delicious, freshly-caught seafood is cooked and served. This recipe is popular among street traders. This dish is often prepared with fresh galangal rather than ginger and works well with most kinds of seafood, including shrimps and scallops.

Rinse the squid well and pat dry with kitchen paper. Cut the bodies into rings and halve the tentacles, if necessary.

Heat the oil in a wok or frying pan and cook the garlic until golden brown, but do not let it burn. Add the squid and stir-fry for 30 seconds over a high heat.Add the soy sauce, ginger, lemon juice, sugar and scallions. Stir-fry a further 30 seconds, then serve.